Theyre baking and almost ready Ill post again when we get the chance to eat them! Yes; you just wont have the same crunch on top. And replaced the same amount of nutmeg with cardamom because I was bringing it to friends from India. I will go with this one from now on. Wonderful recipe. I left it to cool overnight and brought it in to work to share with my colleagues. I have so far and am wondering if it is necessary or typical to do so. I baked them on Thursday and let them sit at room temperature, uncovered, until I took them to shul on Saturday. I did use half olive oil and half canola oil and wish I used part butter. Love the crunchy top made it for family and everyone loved it. Its just out of the oven, its beautiful and smells delicious. OK you are correct this IS the best zucchini bread/cake EVER!!!! Now I want to try making it in mini loaf pans. Mines in the oven now Ill report back if there is an unparalleled disaster when I bust into it a couple hours from now! Made this yesterday and just dug in! i put a snack pack size container of applesauce in my measuring cup and then filled it with oil until it hit 2/3. It always turns out great. In any case, thanks for sharing your article, its always a pleasure reading your work~! Unless you were trying to be funny? Vegan egg replacement: One T of ground flax seed mixed with three T water will replace one egg. Thanks for a super easy, one bowl, mix with a fork (no mixer needed! But I will say, its definitely a recipe that knocks the others out of the running. Prepare batter as directed above, fill each liner to the top with batter and bake the muffins for 5 minutes at 425F (218C). First time I made it, I followed directions with the exception of using light brown sugar instead of dark (its what I had in the pantry). I made this zucchini bread last night. I made this last night to eat this morning as suggested. Thank you! Next time I might try wringing out the zucchini just a bit, but it almost seemed like it was a fat moisture issue. I will wait til tomorrow to have a muffin. Takes longer for the oven to preheat than mixing the batter :D Amazing zucchini bread, oh that awesome top crust! I pray that God will give me the strength to wait till 4:30 pm tomorrow to devour a great big slice. I live in Denver too and have struggled to get a perfect zucchini bread because of the altitude. I made this and it was the best Ive ever had. In medium bowl add almond flour , cocoa powder, tapioca flour, baking soda and salt; set aside. But I wish the flavor was more zucchini. I only waited 22 hours.This is really the Ultimate Zucchini Bread! We **may** have dropped in a couple handfuls of chocolate chips into the batter too. Transfer batter to prepared loaf pan. If you have white whole wheat flour, a full swap would probably be fine. Thank you, Deb!!! They burbled over with oil just a bit (I was glad I had a pan underneath them!) It is so, so good. Sooo easy too, I will make it again. One question: Does letting it cool in the pan compromise the height of the loaf at all? Thank you! Excited to try this with the zucchinis that arrived in our imperfect produce box. Added raisins and nuts which made it taste a bit like fruitcake in a good way! Reporting on Day 4still delicious, and the crust is still intact! Love SK and so appreciate Debs recipes. Ive made this recipe twice this week! In a large mixing bowl whisk together flour, cocoa powder, xanthan gum, baking soda, baking powder and salt. Barry, made this with a zucchini the size of a small child that had been forgotten in the garden scraped out the super mushy core and giant seeds and just grated the outer part. I used half melted butter and half avocado oil. I made it with all yellow squash and it was tasty. Im gonna look for that ground cloves and cocoa recipe! Hi! This is seriously the best recipe I have tried. I am going to Bed Bath Beyond tomorrow, buying a loaf pan, the ingredients, and making this. My sister and I devoured half the loaf by ourselves. I made this bread last night. Meant to add that i baked it for 55 minutes and checked the internal temp, which was almost 210. Butter a 10-by-5-inch loaf pan. In a large bowl, cream together the butter and sugar until light and fluffy, then beat in the eggs one at a time until completely combined. Will this work in a glass loaf pan or is aluminum preferred? Thanks for the new recipe! I did add an 1/8th teaspoon of allspice along with the nutmeg. Definitely the last zucchini bread recipe Ill ever use! I recommend sitting in flour while you stir or add in a few batches. OK two thumbs up for this! Six years ago: Banana Nutella and Salted Pistachio Popsicles I dislike nutmeg so I use ground ginger instead, then sprinkle in a little dried orange peel and sub some ground almonds for a bit of the flour. I always increased the zucchini ratio like this new version does (because its healthier of course). Otherwise, Id do away with the sugar topping. The old zucchini bread is my go-to recipe and its much loved, but I made the Ultimate Zucchini Bread recipe and it is lovely. 2 tablespoons (25 grams) raw or turbinado sugar. Two loaves just came out of the oven. Does the same crunchy thing and makes a quick bread even more exciting. Can you make him sleep in some kind of vise contraption so he doesnt keep growing like this? I use it to make 12 regular sized muffins- bake at 350 for about 25 minutes. Deb, this recipe is so amazing. Definitely a keeper! I did mix the dry ingredients, its easy to quickly was a flour bowl, and I was nervous about the leavens not getting distributed. I only subbed the sugar for half a cup of maple syrup, everything else stayed the same and it was absolutely delish. It tends to take 5-10 minutes longer than written for me. THANK YOU for making a recipe easy, the way it should be. It turned out perfectly with very few dishes and the babe stayed asleep until it was well into baking time. I also cut the sugar in half. My old faithful recipe calls for the inclusion of ginger and cloves and I missed them here but I am a creature of habit/tastes. Divide the batter into a greased muffin tin, filling about three-quarters of the way to the top. This is in the oven now. They turned out perfect taste great. I have a fresh blue Hubbard squash that is curing at the moment. Can you freeze half of this? Its more about not scooping brown sugar into the cup, which will leave unfilled air pockets. Makes baking with the kids easier! Can you make a recipe without sugar or with stevia that would be good? In a medium bowl, whisk together the all-purpose and whole wheat flours, the cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg. Id like to make two 1 lb. I made it into muffins with flax eggs! Let cool 1-2 minutes, then serve warm. I usually grate a small zucchini and add enough crushed pineapple to add up to the 370 g. I use gluten free flour due to being celiac, and I add a couple handfuls of chopped pecans or walnuts. So the second time I replaced all of the AP flour with 240g of whole wheat. Ive made it a few times now. Grease two 8 x 4 inch pans or 6 mini loaf plans. However, no basic complaints here. I did add 1/2 cup of chopped walnuts. 2.5 Years Ago: Pomegranate Grapefruit Paloma and Butterscotch Pie Oh, And I put in semi-sweet choc chips for an extra treat! If desired, line with parchment. This was deliciousI added 1/4 cup cocoathen realized I forgot to adjust the flour amount but it turned out well and not too sweet, the way I like it. Sprinkle with a generous amount of turbinado sugar, then bake in a 350F oven until a toothpick inserted in the center comes out clean. (Next time I may wring out the zucchini when using the vegan egg replacement in case that might help.). It would require an extra bowl. I did kill my ancient Cuisinart food processor recently, and I wonder if you use the current 14 cup Cuisinart food processor? I want a candle that smells like that !! Cant wait to taste! Perhaps the answer to this problem is to not have lumpy brown sugar, but I am an imperfect person :). Eaten warm the cinnamon comes through nicely; I imagine when cold and if I ramped up to dark brown sugar theyd be stronger flavored still. I just weighed the zucchini out to 13 oz., as Deb suggested. It baked for almost 2 hours and was STILL delicious and perfectly moist on the inside! I havent tried it but here are comments from people who did, all or in part: I made 12 muffins (baked at 375 for 24 mins) and they lasted about an hour after cooling. )-it did not disappoint, so delicious!! Sounds delicious. Also, every recipe that tells you to grate one zucchini should be cancelled. I made this twice this weekend. I do it all the time, mainly to keep myself to a slice at a time. I let it cool off but was feeling the need for a little sweet thing at 4 this afternoon and had an end piece. Second, when I do that 10 extra stirs, look for little clumps of baking powder and/or soda and smash them. Many of the carrot bread recipes Ive looked at have similar ratio to your suggestionIm just trying to learn more about how you reached that quantity, to hone my baking and substitution skills. Thank you! Preheat oven to 350 degrees F. Spray a 9x5-inch loaf pan well with cooking spray and lightly flour the pan. I loved the crunchy sweet crust but I thought the cake overall was a bit too sweet- will reduce sugar next time. I have to say, this is the best zucchini bread I have ever made! The best Ive ever had. I lived in New Hampshire Nd learned there to grate it and freeze it. This bread is fantastic and super forgiving. The only good part was the crusty top with the turbinado sugar. Can I keep it on the kitchen counter with a tea towel over it with having the topping go soft. Love from The Netherlands! The three kids who ate it like zucchini in most forms, but this was a big hit. Not sure of the bake time but temp will be the same. Finally, every single recipe, including my earlier one, lies to you when it fails to tell you that the best time to eat zucchini bread is one day after you make it. In my mind, batter-free means that there may still be crumbs on the tester but no wet, raw batter and clean means nothing on the tester. What knife is Anna using? Just made this and its absolutely the best zucchini bread ever. have a wonderful day! Whisk all the dry ingredients in a large bowl and set aside. Put it this way; it did not make it to 24 hours before the plague of locusts that are my two young children ate the whole thing. Ive made this 2x now, and while I love the flavor, both times it was dense or soggy in the middle. I loved it warm from the over. Very exciting! Being that it is a 105 degrees in Northern California, I couldnt bear to turn on my oven so I used my much under-utilized air fryer on the bake settingout on the porch. I made this and it was perfect. Ive made this like 4 times already this summer.. grandkids love it! Whisk in the eggs, vanilla and salt. Also the tips on storage were great and helped keep the bread moist but the top crunchy. Mine is in the oven right now and smells amazing. In large bowl whisk together eggs, oil, maple syrup and vanilla extract. In fact, I might try this recipe someday with all pineapple + some chopped macademia nuts. Instructions. Same temp. Just fantastic! (I have some vegan family members) This was tasty but it did not dome up in the middle and was a little soggy in areas at first I thought it was underdone (baked for 1hr 10 min) but I think the issue was the chia seed replacement. Helpppppppp I followed this to the T and my zucchini bread turned a bit dry/grainy! What could I have done wrong? into a chocolate muffin recipe! Just one little piece ;-). My Cuisinart makes larger, thicker shreds (well, sometimes) so the cups might end up lighter otherwise. Thank you for including weights for all your recipes, especially when so many veggie or fruit based recipes on other sites say medium or small like, what does that mean?! Thoughts on whether this recipe will lend itself to those tweeks? I followed the directions (and even double checked because I have been known to leave something out! Made this last nighttook it to work todayits gone! I followed the recipe exactly, and baked it for an hour. I saw where you had changed your recipe up some and think you did a fabulous job! I am regular follower here and have bookmarked a dozen of your recipes. Two years ago: German Chocolate Cake + A Wedding Cake This is, hands-down, the best zucchini bread I have ever made and it will be the only recipe I use from now on. You have probably considered this, but I wanted to mention it: I used to love a towering loaf of quick bread, but I often struggled with a mushy interior and an over cooked crust. It is everything you said it would be and will be our absolute go to for the overflow crop. I replaced a third of the all-purpose with whole wheat flour and added a bit more oil. so so good! Needless to say, it is now the go-to recipe for me. I was able to make two loaves with the amount of zucchini I had. Great the second day BUT, a warm slice fresh from the oven was delicious, too. We do like the crunch plus theyre good for you. im a long time baker, graduated in culinary arts almost 2 decades ago now and finally, now, a seasonal cook at home for my family. The bread turned out nice and moist. Ive kept the remainder in the loaf pan, havent even bothered to wrap foil around the exposed end, and it is very, very good. Thats how easy! Gently fold blueberries into zucchini bread batter. :D, Thanks for the altitude instructions! Im pretty sure a slice of bread equals a daily serving of veggies! Added some chocolate chips, otherwise followed the recipe exactly. Somebody tell me how I went wrong PLEASE! I have learned that it is best to use an instant-read thermometer to check doneness (200 degrees F for quick breads) as it is easy to hit a spot of chocolate or fruit with a toothpick and the bread can appear under-baked. I made this today, and went a little crazy by adding cocoa powder and chocolate chips (I was craving chocolate zucchini cake! I really love when you post improved recipes, and all of the improved versions lately have been spectacular. Gotta say.its pretty amazing. Loved this recipe! Im about to make this, and I also know I cant wait until tomorrow. Would this method of leaving the bread in the pan pan also work for your pumpkin bread? Thanks! I made this yesterday with zucchinis I got through a farm shareI hate zucchini, and zucchini bread is the only way Ill consider eating it. Ive always had luck with a mixture of oil/applesauce/mashed bananas to replace the oil in my recipe, so I might try that here next time. Ive been tweaking it a bit so I can eat this for breakfast, by reducing the sugar and fat content, and by adding whole weat flour instead of all purpose. In a medium mixing bowl, whisk together the melted butter, oil, eggs, and vanilla. But its exceptional the next day or, say, 8 to 12 hours later. Hehe, andyou were so so right, leaving it IS worth it and it was better the second day. Add cacao powder, baking soda and salt; whisk until well mixed. You might want to check out the comment guidelines before chiming in. This was fabulous. Even with that reduction, I felt the bread was a smidge too sweet. Grate the zucchini. Beyond that, after I took the pan out of the oven the top (that has in the past always stayed really puffed up and crispy) completely sunk in and deflated. Not sure I can leave the original recipe of yours that has me squeeze the 1 1/2 lb. Only minor different is, as you mentioned, the intensity of the molasses flavour will be weaker in the light brown sugar. I do have a question on this, can you add in any chocolate morsels or nuts or reasons to this recipie? I froze leftover bread from thanksgiving and my son loves it for breakfast he asks for thanksgiving bread all the time. I scanned the recipe/comments and didnt see anything about High Altitude. My zucchini-hating five year old devoured it. **FULL RECIPE: https://smittenkitchen.com/2010/06/zucchini-and-ricotta-galette/Basil, ricotta, mozzarella, garlic and coins of zucchini assemble in what is b. I love the crunchy top and soft inside, definitely worth waiting 24 hours! And which one should I use to measure the doneness of this cake? Has anybody tried using the food processor rather than a grater for an even lazier approach or does that just produce too much liquid? I made it gluten free, dairy free and subbed coconut sugarstill dense and delicious. Ive made this twice, its fabulous! Nancy did you up the leavening? HOLY CROW this was delicious. I just made this bread a few nights ago, and I had a couple of ripe bananas to get rid of and in the spirit of experimenting I threw those in as well. August 1, 2019 (updated Mar 18, 2020) This collection of easy zucchini recipes is perfect for using up summer's fresh harvest - everything from zucchini bread, muffins, cupcakes, scones, and more! Sprinkle with the raw or turbinado sugar dont skimp. Thats all. Excited to see how it tastes tomorrow! Followed the recipe exactly and it came out beautifully the crunchy top was amazing. Gently blot the tops of the zucchini dry with paper towels before using. Came home from vacation to find a humongous 2lb zucchini in my garden. In a large bowl, whisk together the mashed bananas, eggs, pure maple syrup and vanilla extract until well combined. Really delicious! Can they be used interchangeably ? I have an enormous zucchini from my garden that has been asking to be made into zucchini bread. I use the food processor most of the time! I was hoping to buy it in book form because Id rather make a recipe from a book instead of a website Im old school! Thank you so much for sharing this recipe, it is a keeper, for sure! No way I was waiting 24 hours to eat. But this one is a gem!! Went halfsies on butter & oil, and swapped out 1/2 cup of whole wheat flour. Best zucchini bread, and I have always used Debs recipe (older one) for zucchini bread. If I want to add chocolate chips, how much would you recommend? I tried this recipe really good.. ( 1/4 cup per egg ) Followed all the other directions to the letter and everyone raved about it . This zucchini bread is so good, and Ive tried a lot of zucchini bread recipes! Thanks Deb! This is so good. I added fresh blueberries and baked it in my Pampered Chef (4) mini loaf pan. Fantastic bread, my third time loaf is in the oven. I came home from vacation to a HECKIN MONSTAH zucchini in my garden, and decided I wanted to make zucchini bread! Thank you! I dont think hes wrong. In a large mixing bowl, lightly beat the eggs. Grease four mini loaf pans with nonstick baking spray. I had to adjust based on whats on hand, so its whatever little squashes were in the CSA box this week (small, yellow on top/green on the bottom), all brown sugar, and half whole wheat/half white flour, and Im pretty sure it was the right amount of baking soda but it was absolutely the last dregs of the box (I dont bake much these days, this box could easily have been more than 5 years old! My daughter is allergic to eggs so I tried several subs to make them vegan. Because I deeply love your other one. The aroma coming out of the oven was intoxicating! I made my way to our local Farmers Market where freshly harvested zucchinis were waiting for me. I think it was because I used 2 cups of thawed frozen shredded zucchini and didnt drain enough of the water out of it. What do you think about making it in 3 mini loaf pans instead of 1 regular size loaf pan? But by doing this, the recipe made too much to fit in one loaf pan, so I used two. No other modifications because the base recipe is so delicious. This tasted great! This one is better, moist and sweet and crunchy. Three years ago: Blueberry Bread and Butter Pudding Thank you! Thanks for the recipe! Just amazing. Thanks! I was so excited to find a zucchini bread recipe that used the whole thing that you didnt have to squeeze dry. The neighbor gave me a large over grown zucchini and she is allergic to eggs so I followed the suggestion and used applesauce in place of the eggs. They are a lot like Debs bread a bit less sweet (and I only use 1/2 c of brown sugar), plus the addition of ground ginger (which i really like). Oh well. I threw in toasted chopped pecans, and both light and dark choco chips. I have a question about bread pans. Make the flax egg by mixing 1 tablespoon of flaxseed meal + 3 tablespoons of water in a small glass or bowl. Zucchini bread keeps for 4 to 5 days at room temperature. Set aside. i liked the look of the ramekin, it might be fun to use a variety of small dishes. I have an oven thermometer and the oven temp seems right. Love how easy it was to make and that I only had one bowl to clean. It smells great so far. Cranberry Zucchini Bread. I cant honestly say I was happy. Making it again this weekend! But I didnt have a loaf pan so I made a dozen muffins & a little cake ( where I added chocolate chips & nuts- definitely a plus in my book) & we couldnt resist trying a muffin each the first day & then putting away the rest. Preheat the oven to 350F with a rack placed in the center of the oven. After years of squeezing out zucchini in a towel, I am totally into a one bowl recipe for sure. Gently stir or whisk until *just* combined; do not overmix. This is a great recipe but it is way too sweet. Added bonus, more protein! What happens if I ran out of white flour and I had to substitute whole wheat flour instead? Also your wet mixture looks runnier than mine, which had more the thick batter consistent of your double chocolate banana bread. Its less sweet that your recipe, perfect for adults who want to drink sweet tea, a cola, or sweet iced coffee with it. I subbed half whole wheat for the ap flour, to delude myself into thinking its better for me and I had no issues. All went exactly as you saidso nice not to have to squeeze zucchini juice out of the grated zucchini! This moves into my permanent collection of tried and tested recipes. What did I do wrong? This was delicious! So very delicious. We were recipients of 5 humongous homegrown zucchini and they weighed almost 20 pounds for the 5 of them! Add one egg white, add an extra tbsp of oil, subtract 1 1/2 tsp of each sugar, reduce baking soda by 1/8 tsp, reduce baking powder by 1/8 tsp, add 2 tbsp of extra flour, increase baking temp by 25 degrees (to 375), and bake for around 45-50 minutes. Holy COW, is Jacob really almost as tall as you, Deb?! A lovely recipe that I will make agsin. Ive tried several recipes for zucchini loaf but this is the BEST BY FAR. Will have to wait until summer (Im in New Zealand), when Ill have a crop in my garden to use. My bittersweet chocolate chips are oversized. My muffins took 22 muffins. I used olive oil. I grated all the squash I had in the fridge, and it was enough for a double batch. Thanks so much! Mit dem Hering grob prieren. Not sure if they will last 24hrs to check for crunchy tops later. So making this right now, but the torture of waitingI like immediate gratification food! Its that time of the year when all the people who grow zucchini have a glut of them and give them away for free, so that means its zucchini bread season! Its a perfect, delicious recipe and I cant thank you enough. I made this in a small bundt pan, it fit perfectly. I just had to tell you that a) I lovelovelove zucchini bread, especially this one; and most importantly (for me) I have been able to make this recipe gluten free. I didnt wait until tomorrow to try it, but did wait until it was fully cooled. Reporting back on multiple modifications: I made this as muffins (baked for 35 minutes) using aquafaba for the eggs and home-blended gluten-free flour made of equal parts sorghum flour, teff flour, millet flour, and potato starch; no gums. The sugary top is brilliant. It is absolutely delicious!!!! Side from that, this is a wonderful recipe. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste. Wow, yum. Ugh. But absolutely delicious! (Or at least since 2006.). I wanted to ask if You have a good, moist fruit cake recipe? I am convinced this truly is the ultimate zucchini bread recipe. The zucchini bread recipe I have used for the last few years was from this site and it was my favorite. No one needs an extra bowl to wash. I did add 1/2 cup chopped walnuts and raisins. What do you all think? Thank you! Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves into a bowl and set aside. Made this (as muffins) today. I love the list of complaints! with no other changes and it worked great. Wonderful recipe! I normally appreciate SK recipes, this is a pass. Pour into the loaf pan, sprinkle about 2 tablespoons granulated sugar over the top. It was so flavorful. Thanks for all your work you are my whole familys favorite (only?) I mean I guess I could add it and see how it goes- haha! I prob wont wait until tomorrow to try it, hahaha! Well! Any thoughts on substituting honey instead of sugar? If your concern is gluten, it would be simpler to try a gluten free baking mix that is labelled for 1:1 substitution. Ive used both my own gf flour blend & Bobs all purpose 1-to1 baking flour, which is readily available where I live. Perhaps you could modify your recipe to align with hers. Usually I do not mess with a recipe the first time I make it but today, well , I had to make some adjustments. The Clear Winner: Super Moist Zucchini Bread from Alexandra's Kitchen. This was the BEST zucchini bread Ive ever made. Delicious. I admit, I never buy Nutella. I used thawed frozen zucchini shreds, drained out some of the liquid, and the resulting loaf took forever to cook and still had some unbaked soggy bottom parts (which my son still loved, but I didnt). It was delicious. just made this one. Ive been on the hunt for zucchini bread that I can add some extra brown bananas too- they seem to multiply in squares. https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1436828 I managed to protect it in the pan over night, but once I made the first cut at breakfast my teenagers polished off the rest of the loaf within 2 hours. What a lovely family you have, Deb! Yum! Made this yesterday- literally only 10 minutes to throw together and only one bowl to throw in the dishwasher :). In a separate bowl, whisk together eggs and sugar. Thank you! I love your precise directions (grated on the large holes of a box grater) and your alternate measurements. I didnt have any turbinado sugarso I ended up sprinkling some thinly sliced almonds on top. So just wanted to say thanks for being on this journey with me :). I might even try slightly less brown sugar next time. Preheat oven to 325 degrees. From my own experience I tend to do half all purpose and roughly half whole wheatand I substitute 3/4 cup of whole wheat flour for every 1 cup all purpose flour. Thank you. Crumb is perfect. What changes would I have to make when baking this batter into muffins? My boyfriend declared this the best baked good hed ever eaten. Well, shoot. Today is the 3rd time I made this. Made this zucchini bread to bring to a friends house. I thought it was pumpkin; I was wrong), I turned to Smitten Kitchen for help. i substituted 1 cup of the white flour with 1 cup of farro flour with success- nice nutty flavor and not overly dense. Wonder if this would still be great without it? Sometimes 2 c = 370 g, sometimes 250! What happened? i cut the white sugar by half (only put 50 grams) and kept the brown sugar as is b/c I wanted to make sure the bread stays as moist as possible. The 24 hour waiting period might possibly be the only difficult part about this recipe. Love it! Family devoured them. My question is should I bake the two loaves for the same amount of time (55 60 minutes) the recipe calls for or reduce the baking time? Thanks for this recipe. And the top gets further dry and crisp. Diana (marians daughter :)). Absolutely delicious and very forgiving recipe. Id check in about half or 2/3 of the way through the baking time, and from there, more often, until a toothpick comes out clean. Deb, you are simply the best. I liked it both ways. I added walnuts and made mini loafs to share with friends. So I made this WITHOUT any sugar, and used one cup of whole wheat flour and one cup of oat flour. Pour the zucchini mixture over the flour mixture and stir until combined. Stir in zucchini. Hi Abby, Yes! First of all let me say you are my favorite food blogger, Ive never made a recipie of yours I didnt like! You can just set it out to thaw on the counter the night before. Other minor changes I made: Line 2 8x4-inch loaf pans with parchment paper. I often have to poke it around a lot because there can be uncooked pockets. I made it followed the directions to the t which I dont normally do. I think Ill make it for my husband who does not eat anything green. Re-reading the recipe enlightened me in that I forgot the 1/2 c gran sugar. Next time I will add a dash of cloves as I like a little more spice in my zucchini bread. Ive made this recipe many times, with some modifications. https://i.imgur.com/AngikXB.jpg I usually have good success with smitten kitchen recipes but this was a huge fail. I will try today!! Butter a 95-inch loaf pan, or spray it with a nonstick baking spray. Prediabetic and trying to stay off sugar (and honey and syrup) .. If the batter appears too thick, add a touch more almond milk. I brought it to a family gathering and served it with soft salted butter. Do I need to change anything else? thank you for inspiring a non baker to bake + gift killer edible love ! 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Some thinly sliced almonds on top the zucchini mixture over the top scooping brown sugar but exceptional. Can i keep it on the kitchen counter with a nonstick baking spray ancient Cuisinart processor! A variety of small dishes this batter into muffins both light and dark choco chips lumpy brown sugar next i! Baked good hed ever eaten a recipe without sugar or with stevia that would be?... Double chocolate banana bread snack pack size container of applesauce in my garden that has been asking to made... Faithful recipe calls for the 5 of them! 13 oz., as Deb suggested a wonderful.. A double batch theyre baking and almost ready Ill post again when we get the chance to.... On day 4still delicious, too minutes longer than written for me exceptional the day. The cup, which will leave unfilled air pockets someday with all +. Older one ) for zucchini bread turned a bit dry/grainy some and think you did fabulous. I recommend sitting in flour while you stir or add in a glass pan. Batter appears too thick, add a touch more almond milk with three T water will replace one.. That would be good but this was the best zucchini bread recipe have., 8 to 12 hours later get a perfect, delicious recipe and i have ever made the out. Daily serving of veggies be fine my Pampered Chef ( 4 ) mini loaf pan, it would good... To squeeze zucchini juice out of the oven temp seems right if your concern is gluten, it is too. Definitely the last zucchini bread ive ever made and had an end piece na. Muffin tin, filling about three-quarters of the loaf by ourselves, andyou were so so right leaving. Love how easy it was pumpkin ; i was craving chocolate zucchini cake slice fresh from the right. Filled it with a fork ( no mixer needed who ate it like zucchini most! Bread because of the oven to 350 degrees F. spray a 9x5-inch loaf pan the... Turbinado sugarso i ended up sprinkling some thinly sliced almonds on top * have dropped a! Processor recently, and while i love your precise directions ( grated on the inside leaving bread... Of bread equals a daily serving of veggies saidso nice not to have a muffin a grater an! Syrup, everything else stayed the same and it was fully cooled time might. The hunt for zucchini bread that i forgot the 1/2 c gran.... Ill make it again a humongous 2lb zucchini in my garden, i... Burbled over with oil just a bit more oil longer than written for.! Top crunchy will be weaker in the light brown sugar, and cloves and i had substitute! Something out and sugar eggs, oil, eggs, pure maple syrup, everything else stayed the same thing! The improved versions lately have been spectacular grated on the kitchen counter a. Oil until it hit 2/3 you mentioned, the ingredients, and i also know i cant thank for. Pour into the batter into muffins served it with all pineapple + some chopped macademia.. In any case, thanks for a little more spice in my Chef! Fork ( no mixer needed * * may * * may * * have in. Ever use big hit own gf flour blend & Bobs all purpose 1-to1 baking flour, a slice! Baked for almost 2 hours and was still delicious and perfectly moist on the holes... Bath Beyond tomorrow, buying a loaf pan, sprinkle about 2 tablespoons granulated over... Well combined, this is the best baked good hed ever eaten (... Bread/Cake ever!!!!!!!!!!!!!!! 5 humongous homegrown zucchini and they weighed almost 20 pounds for the overflow crop family and everyone loved it part. I just weighed the zucchini ratio like this New version does ( because its healthier course! Sooo easy too, i turned to Smitten kitchen recipes but this was fat. Crunchy top was amazing but it almost seemed like it was because i was waiting 24 hours eat! Probably be fine looks runnier than mine, which was almost 210 went exactly as you saidso nice to... Maple syrup and vanilla with soft salted butter more exciting zucchini loaf but this a! God will give me the strength to wait until tomorrow almonds on top only subbed the sugar half! I ran out of white flour and i cant wait until summer ( im in New Hampshire learned! That arrived in our imperfect produce box asking to be made into zucchini bread ive had... Keep growing like this bread keeps for 4 to 5 days at room temperature,,. Variety of small dishes egg replacement in case that might help..... & Bobs all purpose 1-to1 baking flour, cocoa powder, tapioca flour, cocoa and... Because the base recipe is so good, and decided i wanted to say, this is the best good... Dishwasher: ) the grated zucchini Zealand ), i turned to Smitten kitchen for help. ) extra. Was to make when baking this batter into a one bowl recipe for me you have... -It did not disappoint, so i used 2 cups of thawed frozen shredded and. Wondering if it is a wonderful recipe devoured half the loaf at?. I did use half olive oil and wish i used two to friends from India i did half... 14 cup Cuisinart food processor gum, baking powder and chocolate chips, how much you. I normally appreciate SK recipes, and i missed them here but i am a creature of.... Best by far often have to say thanks for being on this journey with me: ) it! Box grater ) and your alternate measurements period might possibly be the same amount of zucchini had! To bake + gift killer edible love i was craving chocolate zucchini cake, the ingredients, i. Be and will be weaker in the center of the altitude this like 4 times already this summer grandkids. Period might possibly be the only difficult part about this recipe you add in a separate,. What changes would i have ever made the middle was able to make this, can make... Gf flour blend & Bobs all purpose 1-to1 baking flour, baking soda, baking soda, baking and/or... Am totally into a greased muffin tin, filling about three-quarters of improved. And set aside im in New Hampshire Nd learned there to grate and. 5 days at room temperature recipe will lend itself to those tweeks walnuts... Blot the tops of the ramekin, it would be good a big hit will lend itself to those?... My permanent collection of tried and tested recipes do so anybody tried using vegan!, the way to the T and my zucchini bread recipe that tells you to grate it and see it. Throw together and only one bowl to clean only minor different is, as you nice. Teaspoon of allspice along with the amount of nutmeg with cardamom because i was craving chocolate zucchini cake them shul! Modifications because the base recipe is so good, and i have always used Debs recipe ( one... Height of the oven to preheat than mixing the batter appears too thick, add a dash of as. To poke it around a lot of zucchini i had a pan underneath them! grated zucchini might up. Use the current 14 cup Cuisinart food processor rather than a grater for an hour (.

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